Shrimp and Couscous Foil Packets with Avocado-Mango Salsa


Olive or vegetable oil cooking spray
6 oz spinach (about 8 cups), roughly chopped
1 1/3 cups couscous (not pearl couscous)
1 cup low-sodium chicken broth
Salt and freshly ground black pepper
1 1/4 lbs large shrimp, peeled and deveined
2 1/2 Tbsp fresh lime juice, divided
2 1/2 Tbsp olive oil, divided
1/2 cup chopped cilantro, divided
2 garlic cloves, minced
1 tsp ground cumin
1 large mango, peeled and diced
1 large avocado, peeled and diced
1 medium vine ripe tomato or two small Roma tomatoes, diced
1/3 cup chopped red onion, rinsed under water and drained

Preheat a gas grill over medium-high heat to about 450 degrees. Cut 8 sheets of 14 by 12-inch heavy duty aluminum foil. Layer two sheets of foil per packet, with each sheet of foil going opposite directions for each (so you should have 4 packets total). Spray center of top 4 pieces of foil with vegetable oil spray. Layer spinach over each packet. In a bowl toss together couscous and broth and season lightly with salt, divide couscous among each packet placing it over spinach. Toss shrimp with 1 1/2 Tbsp lime juice, 1 1/2 Tbsp olive oil, 1/4 cup cilantro, garlic, cumin and season with salt and pepper to taste. Divide shrimp among packets layering over couscous. Wrap foil and crimp edges to seal then grill sealed side up until shrimp and couscous have cooked through, about 12 – 14 minutes. Meanwhile prepare salsa – in a medium mixing bowl toss together mango, avocado, tomato, red onion, remaining 1/4 cup cilantro, 1 Tbsp lime juice, 1 Tbsp olive oil and season with salt and pepper to taste.
Remove packets from grill, carefully open and toss contents if desired. Serve warm with Avocado-Mango Salsa.

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